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Traditional Shortcrust Pastry



Traditional Shortcrust Pastry

This is your go-to sweet crust recipe for open faced tarts.
Course Pantry Basic
Cuisine French
Prep Time 10 minutes
Cook Time 5 minutes
Resting time 30 minutes
Servings 1 crust


  • 1 cup all-purpose flour plus extra for dusting
  • 2 tbsp. sugar or sugar substitute
  • ½ tsp. salt
  • 6 tbsp. unsalted butter cold and cut into small pieces
  • 2 large egg yolks I freeze the whites for future baking
  • ½ tsp. vanilla
  • 1 to 2 tbsp. cold water


  • Combine the flour, salt, sugar. Work in butter until the mixture resembles breadcrumbs (if you must you may use a food processor). Add the egg yolks, vanilla and water until a smooth dough is formed. Wrap the dough in cling film and chill in the fridge for half an hour.
  • Unwrap the chilled pastry and roll out as thin as you can (cuts the calories) to fit a 9-inch fluted panWork the dough into the crevices of the pan.
  • Line with tin foil, fill with baking beans and bake for 10 minutes. Remove the paper and beans and bake for 5 minutes.
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